Sarah’s Recipe Book

Thanksgiving Cornbread Stuffing

18 servings


45 minutes

total time


1 loaf cornbread (see my skillet cornbread recipe)

1 loaf Italian bread, such as ciabatta

1 loaf French bread

1 whole large onion or 2 medium onions, diced

5 stalks celery, diced

1/2 bunch parsley, chopped

1/2 c. (1 stick) butter

6 c. low-sodium chicken broth, more if needed for moisture

1/2 tsp. dried basil

1/2 tsp. ground thyme

1 tbsp. fresh rosemary, finely minced

Salt and pepper


Cut all the bread into 1-inch cubes and lay them out on sheet pans. Cover with a dish towel and let them dry out for 24-48 hours until they're dry and crisp.

Melt the butter in a large skillet. Add the onions and celery and cook for 3-4 minutes. Add the broth, parsley, rosemary, basil, thyme, salt, and pepper and stir.

Put all the bread cubes in a large bowl and slowly ladle in the broth mixture, tossing as you go until the dressing has the moisture level you want. Taste and add more seasonings as needed.

Pour the dressing into a large casserole pan and/or the turkey cavity. Bake the casserole for 20 to 30 minutes at 375 degrees until golden and crisp on top. Serve piping hot with a turkey and gravy!


Serving Size




Total Fat

7 g

Saturated Fat

4 g

Unsaturated Fat


Trans Fat

0 g


15 mg


340 mg

Total Carbohydrate

20 g

Dietary Fiber

1 g

Total Sugars

2 g


6 g

18 servings


45 minutes

total time
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